Last week I posted Pav Bhaji recipe, and promised to post the pav buns recipe soon. And here I come with the home made absolutely soft pav buns. These are perfect for the home made chaat recipes and are so much better than the store bought ones. Whenever I make…
Schiacciata pronounced as skietch-atta is a flat bread from Tuscany region of Italy. Schiacciata which means squashed, is usually 1″ thick. There are so many variation of this bread. Tuscans brush it with olive oil and sprinkle salt and herbs. For this month’s Bake Along Subhashini selected a stuffed version of…
For this month’s Baking Eggless challenge, I selected a Hungarian yeasted pastry kipfel which is an authentic pastry usually served at family gatherings, weddings and festivals. Kipfels are stacked as pyramids for serving. Each family has a recipe of their own and it is said that there would be competition among…
For this month’s Daring Baker’s Challenge, host of the month Shelley of C Mom Cook, selected Cinnamon rolls and provided us four variations of the recipe. One of the recipes was from The BreadBaker’s Apprentice by Peter Reinhart. I have purchased the book online before a year and I just love…
Conchas are Mexican sweet rolls which resemble sea shells. These are the most famous of all the pan dulce (sweet breads) available in Mexico. A very soft roll topped with a sugary buttery crust which melts in the mouth when you take a bite..Do you get the picture? After seeing…
For the International Food Challenge #9 – host Saraswathi chose 4 beautiful recipes from the Bavarian cuisine. Germany is located in Western Europe. Food has always been a major part of German culture. Even the well-known German fairy tale, Hansel and Gretel, makes reference to food. German regional cuisine can…
When I first saw this Italian Cake of Roses, I was dumbfounded by its beauty. When I read through the recipe, I found out that it had so many eggs. But still I had it bookmarked. And for this month’s Baking Eggless Challenge, I suggested this for the members. It…
Babka is an easter speciality made in Eastern Europe. The Jewish version of babka is usually baked in a laof pan with twisted dough filled with cinnamon or chocolate. The yeasted cake is topped with streusel, a crunchy topping made of flour, butter and sugar. This month’s Baking Partner Challenge…
The Baking Eggless group has completed two years and is entering the third successful year. For the last 24 months, in the group we have done so many experimenting and have prepared 24 dishes without eggs. We have done so many cakes and desserts. And for this year, we just…
Faluche is the traditional bread from Nord – Northern region of France. It is usually flat in shape and soft and slightly dense and mostly had as breakfast with bread and jam. It is also used to make sandwiches. The procedure is quite easy and the recipe is vegan too.…